 Baigan bharta | |
| Alternative names | Begun bhorta Baingan bharta Baingan chokha |
|---|---|
| Type | Stew, casserole, curry |
| Course | Appetizer, side dish, main course |
| Place of origin | India |
| Region or state | Indian subcontinent |
| Associatedcuisine | Indian |
| Serving temperature | Warm to hot |
| Main ingredients | Eggplant,onion,tomato,chili,green peas,cilantro,spices (incl.coriander,cumin,garam masala) |
Baigan bharta, also spelledbainganbharta orbaigan chokha[1] (mashed eggplant)[a] is anIndian dish prepared by mashing or mincing grilledeggplant (baigan) with tomato, onion, herbs and spices, with variations being common from chef to chef.[b] Traditionally, cooking the eggplant over charcoal, inside of atandoor,barbecue grill or oven, or even directly applying flame to the outside of the fruit infuses the dish with asmoky flavour; the blackened skin is then easily peeled and the eggplant may be further prepared.
Baigan bharta is most often grilled, minced eggplant stewed with chopped tomato, browned onion or shallots,ginger,garlic, andcumin, and topped with lime or lemon juice, freshcilantro (coriander leaves) and sliced fresh greenchili pepper. Depending on region and personal tastes,ghee (clarified butter) may be used in preparation of the dish. In some regions wheremustard oil is popular, this may be used, though it possesses a powerful flavour and aroma. Most chefs use a neutral, high-smoking-point vegetable oil like canola or sunflower oil.[3] Traditionally, the dish is eaten by hand with flatbread (specificallyroti,naan orparatha), and can also be served with a variety of rice dishes, likebiryani,khichdi orpulao. The meal will usually be rounded out with various pickles (such as mango, lime, and lemon) as well asraita, a palate-coolingyogurt dish/condiment (similar to Greektzatziki) with many forms, including mint, mango or cucumber preparations. InBihar andUttar Pradesh, it is served hot withlitti orbaati.[4]
InIndia,Pakistan andBangladesh,baigan bharta is part of the most popular cuisine items. In India, it is found in various regional styles, with ingredients varying from one region to another. Some chefs and recipes utilise seasonal mashed pumpkin, squash or sweet potato for added thickness and flavour. The dish has since spread to areas outside of India, particularly countries with high numbers of Indians and their descendants, including the United Kingdom, Australia, and parts of the United States and Canada. It is popularly eaten in theCaribbean, in places likeGuyana,Jamaica andTrinidad and Tobago, where it is known asbaigan chokha.[5]
The dish has several regional names, such as:
InGujarat, it is calledringan no oḷo (Gujarati:રીંગણનો ઓળો), in which the eggplant is roasted, then mashed, and then sautéed with mustard and cumin seeds, turmeric, red chilli powder, ginger and garlic and salt. It is served withbajra no rotlo (Gujarati:બાજરાંનો રોટલો),kadhi (a soup prepared by gram flour, curd and spices),khichadi andchhaash (Gujarati:છાશ) (buttermilk).
InKarnataka, it is calledeṇṇegāyi (ಎಣ್ಣೆಗಾಯಿ) and is prepared by boiling and frying a whole eggplant, and is usually served withakki rotti, while thegōjju (ಗೊಜ್ಜು) is just roasting and mashing the seasoned eggplant. In theSouth Indian state ofTamil Nadu, theTamils prepare a similar dish calledkattirikāi tayir koṭsu (கத்திரிகாய் தயிர் கொட்சு), in which the eggplant is cooked, mashed, and sautéed withmustard, red chilis andsesame oil. The final step in the recipe involves adding yogurt (curds) to the mixture and dressing the dish with coriander leaves.
In theBhojpuri-speaking regions of India (such as eastern Uttar Pradesh and western Bihar), it is known asBhāṅṭā ke chokhā (भांटा के चोखा );[6] it is also popular within theIndo-Caribbean communities ofTrinidad and Tobago,Suriname, andGuyana, where many descendants ofindentured labourers from northern India live.
In Maharashtra, especially in the northernKhandesh region,vangyache bharit (वांग्याचें भरीत) as they call it is served in social gatherings including wedding ceremonies. During harvest season, a special "bharit party" is organised.Bharit is usually served withpuri. In theVidarbha and Khandesh regions ofMaharashtra, two variants are popular:kachha ("raw")bharit andphodni cha (withtadka)bharit. Inkachha bharit, all the ingredients except for eggplant are used uncooked. Raw spring onion, tomato, green chillies, green coriander, and sometimes fresh fenugreek leaves are mixed with flame-roasted eggplant along with rawlinseed oil or peanut oil. Inphodni cha bharit, the above ingredients are first fried in oil with spices; then, mashed eggplants are mixed into it and cooked together. A similar process is followed in other Indian states and Pakistan with slight variations in ingredients. InVidarbha andKhandesh, it is considered a delicacy when the eggplants are roasted on dried cotton plant stems, a process which gives a distinct smokey flavour to the dish. The dish is served withdal,bhakri, andrice.
In a protest againstBt brinjal and the introduction ofgenetically modified crops, volunteers fromGreenpeace and Delhi'sLe Méridien hotel cooked 342 kilograms (754 lb) oforganicbrinjal bharta atDilli Haat, New Delhi, on 6 September 2011. This set a world record for the largest amount of the dish produced in one occasion of preparation. A portion of the final dish was sent to Indian Prime MinisterManmohan Singh's residence, accompanied by a letter of protest containing an explanation.[7][8]
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